# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
→ Vegetables
02 - 1.5 lbs Yukon Gold or red potatoes, cut into 1-inch cubes
03 - 1 medium red onion, sliced
→ Marinade & Seasonings
04 - 1/4 cup extra-virgin olive oil
05 - 1/4 cup fresh lemon juice (about 1 large lemon)
06 - 2 teaspoons lemon zest
07 - 4 garlic cloves, minced
08 - 2 teaspoons dried oregano
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper
→ To Finish
13 - 1/3 cup pitted Kalamata olives (optional)
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or grease lightly with olive oil.
02 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and pepper in a large bowl.
03 - Add chicken breasts to the marinade and toss to coat fully. Let rest for 10 minutes or refrigerate up to 2 hours for enhanced flavor.
04 - Add cubed potatoes and sliced red onion to the marinade and toss until evenly coated.
05 - Spread potatoes and onions in a single layer on the prepared sheet pan. Place chicken breasts evenly on top.
06 - Roast in preheated oven for 35 to 40 minutes, turning potatoes halfway through. Cook until chicken reaches 165°F internally and potatoes are tender and golden.
07 - If using, scatter Kalamata olives over the pan during the last 5 minutes of roasting.
08 - Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges.
